FOODSAFE Level 1 Practice Test · Question
Hot holding equipment must maintain potentially hazardous food at or above what temperature?
Food must be held at 60°C (140°F) or hotter to prevent bacterial growth in the danger zone.
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Question: Hot holding equipment must maintain potentially hazardous food at or above what temperature?
Answer options: ✅ T 60°C (140°F)
- 55°C (130°F)
- 74°C (165°F)
- 0°C (32°F)
Correct answer: T 60°C (140°F)
Explanation: Food must be held at 60°C (140°F) or hotter to prevent bacterial growth in the danger zone.
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Question explanations
- What does a food handler with a communicable disease, like vomiting or diarrhea, primarily risk?
- What is the minimum internal cooking temperature for ground meat like hamburgers?
- Which foodborne illness is commonly associated with improperly cooked poultry or eggs?
- What is the minimum acceptable internal temperature for hot holding potentially hazardous foods?
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